Peach Mousse with Raspberry Coulis
Quenelle clouds of peach mousse dissolve into intense tastes of peach, accented by the sharp raspberry coulis. The mousse and sauce can be made up to two days ahead and kept tightly wrapped in plastic in the refrigerator.
- Peach - one, 22-ounce can of peach slices, drained
- Unflavored gelatin - 2 envelopes
- Cold Water - 1/4 cup
- Egg Yolks - 5
- Sugar - 3 tablespoons
- Dry white wine - 1/4 cup
- Heavy (whipping) cream - 2 cups
- Raspberry Coulis
- Fresh Raspberries - 2 pints
- Sugar - 1 tablespoon
- Dry Red Wine - 1/4 cup
Puree the peaches in a blender or a food processor fitted with a steel blade, and sprinkle the gelatin over the water to soften for 10 minutes.
Beat the egg yolks until light and lemon colored, then beat in the sugar and wine. Place over simmering water in the top of a double boiler and stir constantly until the custard is thickened and coats the back of a spoon. Do not allow it to boil or the eggs will curdle. Stir the gelatin into the hot custard and stir until completely dissolved.
Cool the custard. In a deep bowl, beat the cream until firm peaks form. Beat one-third of the whipped cream into the custard. Quickly fold in the remaining whipped cream and pour into a medium bowl (you could also pour it into individual glasses and serve it in the glasses). Chill until set, at least 3 hours, in the refrigerator.
To make the coulis: Place the ingredients in a heavy medium pan and bring to a boil over medium-high heat. Reduce heat to medium and boil for 3 minutes. Strain through a fine-meshed sieve and chill.
To serve: Using two large spoons, gently press the mousse into quenelle shapes. Pool the coulis on individual dessert plates. Divide the mousse quenelles among the plates.